Saturdays have always meant one thing to me: Pancakes. Now, I don’t have pancakes every weekend, but a Saturday with pancakes just has to turn into a good day. As a kid, my little brothers and I would always wake up with my father already in the kitchen cooking up a huge pancake breakfast. I’ve got so many memories of the family-sized electric griddle plugged into the wall and the familiar smell of the kitchen and dining room turning into our own personal classic diner. We’d all gather around the table, lazy, half-dressed and hungry and Dad would flip some pancakes on to our plates. There were frequent debates on whether syrup is poured before or after slicing up the pancakes, and there were always extra pancakes to go in the freezer for after school snacks the following week.
Now, those pancakes weren’t vegan but it didn’t take much work to come up with a convincing conversion. My attempts in the early 90s were usually not nearly as successful as nowadays: I’ve learned more about measurements, mixing, and properly seasoned pans. All crucial to good pancakes. Over-mixed batter makes rubbery cakes and too much oil in the pan results in a fried pancake. Pancakes take practice, but don’t believe the hype when people tell you good pancakes can’t be made vegan!
Pile up some fresh fruit and throw on some walnuts. Some decent maple syrup or blackstrap molasses is a great way to go.
Note to my dear German friends, please don’t confuse these with traditional Pfannkuchen or Eierkuchen! American pancakes are big, fat and fluffy. We’ll get to your skinny little crêpes later, mon cher.
Give it a shot and tell us which figurative side of the Atlantic you’re on this morning.
makes 4 to 6 pancakes / time: 25 min
1 1/2 cups flour (of your choice)
1 1/2 cups rice milk or soy milk
1 tspn oil
1 1/2 tspn baking powder
3 Tbs sugar
1 tspn flax seeds ground
1 Tbs chickpea flour
1/4 tspn salt
1/4 – 1/2 tspn cinnamon
- Mix flours, baking powder, sugar, flax, salt, cinnamon in a large mixing bowl.
- Add oil, rice milk and whisk only until batter is mostly smooth. Some small clumps are okay. Do not overmix!
- Heat a frying pan, preferably a well-seasoned cast iron pan on medium to medium high. Two pans at once? Respect!
- Put a few drops of oil on the pan and rub it all around with part of a paper towel. Cooking spray can also be used. Do this before each pancake.
- When a drop of water sizzles and dances on the surface the pan is ready.
- Pour about 1/4 to 1/3 cup of batter onto pan. Pour directly from your bowl if it has a spout, or use a cup or ladle. Batter should run out and flatten slowly. If too thick, add more liquid. If too thin, add some flour. Stir a few turns and try again.
- When bubbles form consistently on the edges and in the center of pancake, check underside if ready to flip. Lift an edge with a spatula, look for that golden brown color. If this takes longer than 2 minutes, turn up the heat slightly.
- Flip the pancake over and cook for 1-2 more minutes.
- Transfer finished pancake to a tray or plate in a warm oven or another pan on low heat and cover. Sparsely re-oil pan, do next pancake.
- Top them with some margarine, fruit, nuts, syrup and serve.
Variations: Unless you’re really lazy this morning (afternoon?!), throw some berries, sliced bananas, chocolate or carob chips, or nuts into the batter just after you’ve poured a pancake. Some like to mix extras directly into the batter before pouring; I like the more uniform handiwork at the stove. Inner hippie coming out strong today? Add a teaspoon of ground hemp seeds and replace half or all of the flour with wholewheat or spelt flour. Nice one, dude!